1 ¼ cups graham cracker crumbs (28 Butterkekse)

1 tablespoon sugar

3-4 tablespoons margarine or butter, melted

600g cream cheese (Philadelphia/Frischkäse), softened

1 cup sugar (eher weniger)

¼ teaspoon vanilla (Vanillezucker)

2 teaspoons grated lemon peal (Zitronenaroma (Granulat) – je nach Geschmack bis zu drei Päckchen :-)

3 eggs

1 cup dairy sour cream

2 tablespoons sugar (evtl. nur 1 tablespoon)

2 teaspoons vanilla (Vanillezucker)

Beat until well blended

Heat oven to 350oF (175oC). Mix crumbs and 1 tablespoon sugar; mix in margarine thoroughly. Press evenly on bottom of ungreased springform pan, 10 inches (26cm). Bake 10 minutes; cool.

Reduce oven temperature to 300oF (150oC). Beat cream cheese in 3-quart bowl. Gradually beat in 1 cup sugar an lemon peal until fluffy; add vanilla. Beat in eggs, one at a time. Pour over crumb mixture. Bake until center is firm, about 1 hour. Cool and spread with Sour Cream Topping. Cover and refrigerate at least 3 hours but no longer than 48 hours.

Quelle: Betty Crocker’s Cookbook – von mir abgewandelt.